Ingredients:

  • 1 lb (450g) cooked chicken breast, diced into ½-inch cubes
  • 4 large hard-boiled eggs, chopped
  • 4 slices (60g) cooked crispy bacon, crumbled
  • 1 large ripe avocado, pitted and cubed
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1/4 cup (50g) red onion, finely minced
  • 2 tbsp (10g) fresh parsley, chopped
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 pinch (0.5g) paprika

Instructions:

  1. Place eggs in a pot of cold water, bring to a boil, then cover and remove from heat for 12 minutes.
  2. Plunge eggs into an ice bath until completely chilled to ensure a clean peel.
  3. Whisk Greek yogurt, lemon juice, and Dijon mustard in a small bowl until smooth and velvety.
  4. Stir in the salt, pepper, and paprika until the spices are evenly distributed.
  5. Combine the diced chicken, chopped eggs, and minced red onion in a large bowl.
  6. Add the cubed avocado and the prepared dressing to the protein mix.
  7. Using a rubber spatula, gently fold the mixture from the bottom up until the avocado slightly softens but the chunks stay intact.
  8. Fold in the fresh parsley until the green flecks are scattered throughout.
  9. Stir in the crumbled bacon last until it's just incorporated to keep the crunch.